Ingredients
- 9 in pie
- 7 green tomatoes
- 2 crust
- 200 gr granulated sugar
- 110 gr brown sugar (light)
- 55 gr butter in (cut pieces)
- 32 gr all purpose flour
- 30 ml lemon juice
- 30 ml sherry
- 1 gr cinnamon
- 1 gr nutmeg
- 1 gr ginger (ground)
Slice tomatoes as thin as possible, then quarter the slices. Mix dry ingredients and add to tomatoes, reserving 3 T. Add remaining ingredients, except butter and gently toss to distribute. Set aside for sugar to soak 1 hour. Put one crust in pie plate and sprinkle with reserved dry ingredients. Fill with tomatoes and juice. Dot with cuts of butter. Cover with top crust, seal edges and vent. Bake at 200ºC for 15 minutes, then at 180ºC for about 1.25 hours, until pastry is golden. Sprinkle top with 1-2 T more sugar. Cuts better the next day when cold. Serves 6-8 Atlanta Constitution Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
